In contrast to scrambled tofu, which is meant to resemble scrambled eggs, tofu scrambles are heartier and much more flexible. You can crumble or dice the tofu and then sauté it with your choice of vegetables. Here’s a basic recipe that you can modify to your heart’s content.
Yield: 3-4 servings
Time: 15 minutes
Tools
- knife
- large frying pan
- wooden spoon
Ingredients
- 2 T olive oil
- ½ c onion, chopped
- 1 pound firm or extra-firm tofu, pressed and diced
- 1 medium tomato, chopped, or ¼ c tomato sauce
- 1 T soy sauce
- ¼ c walnuts, toasted and chopped (optional)
Directions
Heat the oil over medium heat, add onion, and sauté about 3 minutes, until just starting to turn translucent.
Add tofu and sauté, stirring frequently, for 5 minutes. Stir in tomato and soy sauce and cook for 2-5 minutes (longer if using fresh tomato, to allow it time to break down a bit).
Top with walnuts and serve hot.
Notes
Try adding diced zucchini, chopped spinach, corn, and/or grated carrot for a heartier and more colorful breakfast.
Tofu scramble is delicious wrapped up as a breakfast burrito.
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